Prep 15 mins
Cook 5 mins
Another recipe from the web site of Stew Leonard's. I believe that the aged ricotta cheese called for in the recipe is actually Ricotta Salata, a solid version of Ricotta cheese.
- 1 lb idaho potato, peeled and cut into thick chunks (2 large potatoes)
- 3 large eggs, lightly beaten
- 1 cup grated aged ricotta cheese or 1 cup other hard aged cheese
- fresh ground black pepper
- 1⁄4-1⁄2 teaspoon salt (optional)
- vegetable oil (for frying)
- Bring a pot of salted water to a boil and drop in the potatoes.
- Cook, testing occasionally with a fork, until just done but not too soft, about 12-15 minutes.
- Drain thoroughly.
- Transfer the potatoes to a large mixing bowl and mash thoroughly with a fork or a potato masher.
- With a wooden spoon, beat in the eggs and grated cheese.
- Season well with pepper and salt.
- Shape the mixture between your palms to form 12 compact round cakes about 2.
- 1/2 inches across.
- Pour the vegetable oil into a medium-size saucepan or deep skillet to a depth of 1 inch.
- Heat the oil to 375 degrees over medium-high setting use a deep-frying thermometer, available in any kitchenware shop.
- As the potato cakes hit the hot oil the oil temperature may dip slightly, so increase the heat to bring it back to 375 degrees.
- Fry the potato cakes 3 or 4 at a time until golden on both sides.
- Lift them out onto paper towels to drain as they are done.
- Serve immediately.